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Raspberry Chevre Cheesecake Soufflé
Mushroom Cooking Class Recipes with Alan Kantor & Sally Benstein (PDF 116 KB)
MacCallum House Recipes
Raspberry Chevre Cheesecake Souffle with Warm Chocolate Fudge Sauce*
Makes five-six ramekins
1 cup raspberries, fresh or frozen*
extra prime berries for garnish
4 T. sugar
1 T. sweet butter
1-1/2 T. all-purpose flour
1/4 C. milk
2 oz. fromage blanc* or other creamy chevre
2 T. sour cream
*We use raspberries and fromage blanc from Flowers By The Sea; Elk,
California. Blackberries can be substituted.
Mix raspberries with 2 T. sugar and cook over a low flame until it reduces
to 1/4 cup. Set aside.
Melt butter in a saucepan; add flour and whisk until smooth. (Do not let flour pick up any color.) Cook over a low flame for 2 minutes, whisking constantly. Add cooked raspberries, milk, 2 T. sugar, sour cream and fromage blanc. Whisk over medium heat for approximately two minutes until
smooth and bubbling. Set aside and let cool slightly.
To complete recipe:
4 egg whites
2 egg yolks
1/4 t. cream of tartar
2 T. sugar
2 T. butter plus 1 T. sugar for ramekins
2 tablespoons heavy cream
Separate eggs, placing 4 whites and 2 egg yolks into separate medium-sized stainless steel bowls. Set aside the yolks. Whip egg whites with cream of tartar until foamy. If using mixer, let run on low speed while you prepare the souffle dishes and finish the base.
Liberally butter 6 individual souffle dishes (5-6 oz.) and coat with sugar. Refrigerate. (Alternately, you can use a 1-quart souffle dish)
Place the base and the cream into a saucepan and warm briefly over low heat. Whisk until it's smooth and begins to bubble. Temper egg yolks by whisking a little of the base into the yolks, mixing vigorously. Then add the rest of the base to the yolks and blend well.
Turn up mixer and continue to whip egg whites to soft peaks and add 2 T. sugar. Whip until soft and shiny and the whites hold their peaks. Using a rubber spatula fold 1/3 of the egg white mixture into the base and yolk mixture and then fold in the other 2/3rds.
Fill molds flush with top of souffle dish, smoothing with the blade of a knife and running your thumb around edge to make a "hat" or just pile it softly. (Souffles can be made ahead of time and stored in the refrigerator for 4-5 hours.)
Bake at 425º for approximately 18 minutes for individual souffles or at 375º for 30 minutes for the 1-qt. souffle. To check for doneness, barely tap the side of the souffle dish; it should wobble only slightly.
Dust tops with sifted powdered sugar and serve immediately with warm fudge sauce. Souffles wait for no one!
Warm Fudge Sauce
1/4# bittersweet chocolate *
1-1/2 T. sweet butter
1/4 C. sugar
1/4 C. corn syrup
1/2 C. cream
*We use Scharffen Berger chocolate.
Melt chocolate and butter in a double boiler. Whisk smooth and add rest of ingredients. Continue heating until sugar is dissolved.
Shiitake Fried Rice
1 cup basmati rice
1-1/2 cups water
1 T. sesame oil
2 t. fresh ginger, minced
12 shiitake mushrooms, medium, de-stemmed
3 green onions, chopped
1 t. garlic, minced
2 eggs, beaten
3 oz. tamari, or to taste
Cook rice with water as usual (I guess you know how to do this part)...let cool. Saute ginger, shiitake mushrooms, green onions and garlic in sesame oil. Add eggs and scramble. Add rice and tamari. Cook until heated through, stirring often.
Caramelized Day Boat Scallops with Verjus-Vanilla Beurre Blanc
2# day boat scallops
Sprinkle scallops with salt and sear in hot, almost smoking, sauté pan until golden brown on each side, approximately 2 minutes on each side. Serve with verjus-vanilla beurre blanc.
Ingredients for Verjus-Vanilla Beurre Blanc:
1-1/2 sticks butter, unsalted
2 T. shallots, fine dice
1/2 vanilla bean, split
1/4 tsp. saffron
1/2 c. verjus from Navarro Vineyards
1 ounce heavy cream
Melt 1 T. of the butter in a small non-reactive saucepan (Calphalon or stainless), add shallots, scraped seeds from vanilla bean, vanilla bean pod and saffron. Sweat over very low heat for 1 minute.
Add verjus and reduce by half to approximately 1/4 cup. Cut remaining butter into small piecesand whisk into sauce over low flame. When butter is just completely melted, remove from heat immediately and strain through fine sieve. Whiskcream in and season with salt and white pepper to taste. Use immediately orhold in prewarmed thermos up to one hour ahead.
Dungeness Crab and Shaved Fennel Salad with Satsuma Tangerines
1# fresh picked Dungeness crab meat
8 Satsuma tangerines
1 small fennel bulb, with leaves if possible
1/2 c. extra virgin olive oil*
1 head Treviso radicchio or 2 heads Belgian endive
Sea salt and fresh ground black pepper to taste
Peel and break Satsumas into sections. Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top to bottom. Chop 2 T. fennel leaves coarsely. Reserve 1/4 cup olive oil. Fold rest of ingredients gently, except Treviso.
Lay out leaves on eight plates; place salad on leaves. Drizzle remaining
olive oil over salad and garnish with sprigs of fennel leaves.
*We recommend McEvoy Estate Bottled Extra Virgin Olive Oil.
Roast Duck Leg Confit on Wild Mushroom Risotto
1# duck fat (should yield 1 quart melted fat)*
6 duck legs, about 1/2 lb. each*
1-1/4 t. sea salt
1 t. freshly ground black pepper
2 bay leaves
6 sprigs fresh thyme
2 T. garlic, chopped fine
Place fat in thick-bottomed pan over low heat until melted, stirring
occasionally. When the remnants of skin in the fat turn light brown, strain
through fine sieve. Discard remnants and refrigerate fat over night. Mix
salt, pepper, bay, thyme and garlic with duck legs and marinate over night
in refrigerator. The next day heat fatover low heat. Place duck in oven
proof pan and pour melted fat over duck, making sure it covers. If not,
pour a little canola oil on top.
Place in the middle of a 350 oven uncovered for approximately 2-1/4 hours
or until tender. Cool and refrigerate until ready to use. Duck confit holds
for two weeks if completely covered with fat. At dinner time, pull legs
out of fat and crisp skin side up under a broiler or skin side down in a
saute pan in a little preheated duck fat.
5 cups duck or chicken stock
1 cup dried porcini mushrooms
6 T. unsalted butter
1 T. olive oil
1/2 cup onion, finely minced
1/2 cup fresh shiitake mushrooms, sliced
1/2 cup fresh chanterelle mushrooms, sliced
1/2 cup cremini mushrooms, sliced
2 cups calriso* rice or arborio
6 oz. port
1 cup grated Vella dry jack cheese
Salt and freshly ground black pepper to taste
Bring the stock to a simmer with the dried porcini; keep hot over a low burner. Melt the butter and oil in a heavy, medium-sized sauce pot, and sweat the onions until soft, about 5 minutes over medium heat, stirring occasionally. Add sliced fresh mushrooms and saute for 2 minutes, stirring. Add rice and cook, stirring, about 3 minutes until the rice is coated with butter and oil and begins to look opaque.
Reduce heat to low. Remove porcini from stock with slotted spoon, chop coarsely. Add porcini to the rice along with the port, stir for one minute and add 2 cups of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock 1/2 cup at a time as liquid absorbs, stirring constantly.The rice is done when it is al dente or firm just in the center. This process takes 18-25 minutes. Stir in grated cheese. Serve whole leg atop Wild Mushroom Risotto. Garnish with sauteed fresh mushrooms and shaved jack cheese.
Hints: Season risotto as you go with salt and freshly ground black pepper.
In season we use fresh porcini; any balanced combination of mixed mushrooms can be used. *We serve Sonoma County Liberty Duck products and Bayliss
Ranch calriso rice. For source information, see our Purveyors' Page
1/4 cup chopped shallots
1/2 cup dried cranberries
1/2 cup champagne vinegar
1/8 tsp. ground cinnamon
1/2 cup canola oil
1/8 cup honey
Salt and freshly ground black pepper
Sweat shallots in 1 T. of the oil over low heat about 1 minute. Add cranberries, vinegar and cinnamon and simmer to reduce volume by 1/2.Whisk in remaining oil and honey. Season with salt and freshly ground black pepper.
Great on our Grilled Quail and Pear Salad or a Grilled Chicken Breast Salad.
Wild Mushroom Hash
2 pounds red potatoes
I medium onion
8 oz Applewood smoked bacon
I pound fresh porcini mushrooms
I pound fresh chanterelle mushrooms
Fresh ground black pepper
Dice all ingredients about 1/4" in size. Keep them all separate. Brown bacon in a saute pan. When browned, place bacon in a bowl and reserve bacon fat. Put a light layer of reserved bacon fat in a large saute pan and heat until fat is just beginning to smoke. Add just enough potatoes to cover bottom of pan. Turn heat to medium (it is important to use medium to medium high heat or potatoes will stick to the pan) and stir once in a while until potatoes are golden and tender. Put potatoes in a bowl with bacon and repeat until potatoes are all done. Put a light layer of bacon fat in the pan again and add onions. Cook until slightly browned and soft. Add wild mushrooms (reserve a few for garnish) and continue cooking until tender. Add onion/wild mushroom mixture to the bowl of bacon and potatoes. Mix well. Season with salt and pepper.
Can be stored in the refrigerator up to 48 hours. Reheat by heating a pan with a touch of bacon fat or canola oil. When hot add a thin layer of hash and heat through.
Vegetarian version: Leave out bacon and use canola oil to
Garnish with slices of reserved mushrooms.